Clementines in Ginger Syrup

Like cinnamon in this country, cardamom plays a starring role in Algerian sweets. Paired with star anise in a gingery syrup, it gives clementine slices an irresistible aroma, but the syrup would be just as wonderful over any kind of sliced fruit.

Cut peel from clementines, including all white pith, with a sharp knife, then cut fruit into 1/4-inch-thick rounds and put in a serving bowl. Add syrup and chill, covered, at least 1 hour. Just before serving, sprinkle with pomegranate seeds (if using).

Menus & Tags

Tags:

Leave a Review

Reviews

I've made this the last 2 years, soon
as mandarins come into season here. I
soak the slices overnight and they are
truly exceptional. I like to serve
with wedges of almond cake and Greek
yogurt drizzled with the ginger syrup.

I've made this six
times. Goes GREAT
with chocolate
gateaux or tiramisu
- and espresso.
Double the ginger,
double the star
anise and double the
cardamom. Heck,
double the
clementines! I've
got another batch in
the fridge ready for
guests tomorrow
night.

I made this for a party with our backyard Florida oranges. It was delicious, a hit with party guests and their kids. The pomegranate seeds were a nice touch. However this syrup was way more than enough for the amount of fruit it calls for. We cut up a pineapple and soaked it as well and we still had more syrup left over for the fridge. This is a good syrup for any fruit with tartness. It was easy to make and filled my kitchen with a nice exotic aroma.

I made this for a
dinner party. Made
exactly to the
recipe using both
clementines and
blood oranges. To
my surprise, it was
a huge hit with
everyone. (I had
the impression a
lot of people
didn't like
anise). I have a
batch brewing now
that omits the
anise and adds
cinnanomon and
cloves just for
comparison but I
haven't tried it
yet. A beautiful
and refreshing dish.

I wouldn't omit the
star anise. I think
the combined aromas
of ginger and anise
are absolutely
wonderful, sort of
antidepressant,
really. :) In fact,
having strained the
syrup and placed it
in the fridge, I
put the spices back
in the pan instead
of discarding them
and added some
water, then brought
it to a boil, then
turned it off but
let it stand on the
stove for a while
as I sat in the
kitchen, reading.
You see, I wanted
to let the spicy
steam linger in my
kitchen. As to the
syrup, I have some
left. I marinated a
mix of clementine,
blood orange and
pink grapefruit
slices a couple of
hours in the mix
and found it very
refreshing!
Uplifting, even!

Got rave reviews
from friends, even
those not fond of
Clementines.
I omitted the anise.
Ginger is the
overriding taste.
The cardamom was
lost.
I think this dish
would benefit by
overnight soaking in
the ginger sauce.
The feeling among my
friends is the sauce
would go well with
other fruit.